Beef Bavette
This is a steak that goes by many names: skirt steak, bib steak, flank steak, and bavette steak. They’re all the same delicious cut, taken from the lower abdomen of the animal.
Bavette steak has an abundance of texture, with the muscle having done plenty of work in its life. It is delightful when cooked quickly and left very rare, and is made more spectacular by leaving in an acidic marinade, such as soy, vinegars, lemon or lime, for a few hours prior to cooking to allow the breakdown of the tougher muscle fibres, following the same principle as ceviche. Unlike most other cuts of meat, it’s recommended to cut with the grain to bite down in between the muscle fibres as opposed to across them to make eating deceivingly tender.
Weight: 200g
Pack size: 2 steaks
This is a steak that goes by many names: skirt steak, bib steak, flank steak, and bavette steak. They’re all the same delicious cut, taken from the lower abdomen of the animal.
Bavette steak has an abundance of texture, with the muscle having done plenty of work in its life. It is delightful when cooked quickly and left very rare, and is made more spectacular by leaving in an acidic marinade, such as soy, vinegars, lemon or lime, for a few hours prior to cooking to allow the breakdown of the tougher muscle fibres, following the same principle as ceviche. Unlike most other cuts of meat, it’s recommended to cut with the grain to bite down in between the muscle fibres as opposed to across them to make eating deceivingly tender.
Weight: 200g
Pack size: 2 steaks
This is a steak that goes by many names: skirt steak, bib steak, flank steak, and bavette steak. They’re all the same delicious cut, taken from the lower abdomen of the animal.
Bavette steak has an abundance of texture, with the muscle having done plenty of work in its life. It is delightful when cooked quickly and left very rare, and is made more spectacular by leaving in an acidic marinade, such as soy, vinegars, lemon or lime, for a few hours prior to cooking to allow the breakdown of the tougher muscle fibres, following the same principle as ceviche. Unlike most other cuts of meat, it’s recommended to cut with the grain to bite down in between the muscle fibres as opposed to across them to make eating deceivingly tender.
Weight: 200g
Pack size: 2 steaks